Name: Greek Spaghetti Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Greek
Ingredients: 12 ounces spaghetti — I like to use whole wheat; 2 cups tomatoes, chopped — cherry or grape tomatoes work well; 1/2 cup feta cheese — plus additional to pass at table; 3 tbsp sliced olives — kalamata or black olives; 1/4 cup extra virgin olive oil plus 2 additional tablespoons; 1/4 cup basil, sliced; 1 tablespoon fresh lemon juice.; 1/2 teaspoon dried oregano (optional); salt and pepper to taste

Greek Spaghetti Recipe

spaghetti on a white plate topped with tomatoes and feta cheese. a lemon quarter in the background.

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A quick and easy Greek spaghetti recipe with a no cook sauce. Spaghetti get tossed with Greek staples, including feta cheese, extra virgin olive oil, tomatoes, lemon juice and herbs. This vegetarian dish can be on the table in 20 minutes!

Author: Cooking Chat
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Yield: 5 servings 1x
Category: main
Method: stove top
Cuisine: Greek
Diet: Vegetarian

Ingredients

Scale

12 ounces spaghetti — I like to use whole wheat
2 cups tomatoes, chopped — cherry or grape tomatoes work well
1/2 cup feta cheese — plus additional to pass at table
3 tbsp sliced olives — kalamata or black olives
1/4 cup extra virgin olive oil plus 2 additional tablespoons
1/4 cup basil, sliced
1 tablespoon fresh lemon juice.
1/2 teaspoon dried oregano (optional)
salt and pepper to taste

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Instructions

Start boiling water for the spaghetti.
Prepare other ingredients as the spaghetti cooks. Chop the tomatoes into bit size pieces. Place in a bowl, and stir in two tablespoon extra virgin olive oil. Measure out the feta, slice the olives and basil. Set aside as the pasta finishes cooking. Quarter a lemon to have that ready.
Finish cooking the pasta according to package instructions. I like it cooked just a bit past al dente. When the spaghetti is ready, drain it well, and return it to the pan.
Combine the ingredients to finish the Greek spaghetti. Start by stirring in the remaining 1/4 cup olive oil, followed by the feta cheese. Add half of the tomatoes, leaving the remaining ones to top the plated spaghetti. Stir in the basil, optional oregano and lemon juice. Add salt and pepper to taste.
Plate the spaghetti. Top each dish with a scoop or two of the remaining tomatoes, and pass the feta cheese at the table. Enjoy!

Notes

We go for grape or cherry tomatoes when we aren’t in peak tomato season, as we are able to find some locally that are pretty flavorful year round. That is what we used for this recipe. But if you are making this in the summer, go ahead and use fresh, full sized tomatoes in the same quantity (2 cups).
Select a high quality extra virgin olive oil for this recipe. Greek if you have it available!
We call for dried oregano, but you could certainly use fresh oregano if you have it. Use about a teaspoon of fresh oregano, or a bit more if you like.

Find it online: https://cookingchatfood.com/greek-spaghetti-recipe/